components :
For the cookie base
120g Butter
250g Cocoa cookies
For the chocolate cream
250 g liquid fresh cream
250 g clean cheese (or mascarpone)
one hundred g darkish chocolate
25 g sour cocoa powder
Nutella (for the quilt)
80g Icing sugar
coaching :
put together the cookie base:
lessen the biscuits to powder using a blender and positioned them in a bowl.
soften the butter and add it to the cookies.
blend nicely and pour the aggregate right into a baking pan coated with parchment paper.
Tamp the bottom with a spoon, even lifting one part to comprise the cream.
positioned the dark chocolate cheesecake base in the fridge.
put together the dark chocolate cream:
soften the chocolate in a bain-marie or inside the microwave and let cool.
in the meantime, whip the cream with the icing sugar.
In a separate bowl, soften the cream cheese with a spatula, upload the melted darkish chocolate and blend properly.
add the whipped cream to the cheese and chocolate mixture, step by step and with upward movements.
assemble the Cheesecake:
Take the base of the dark Chocolate Cheesecake from the refrigerator and pour the cream over the cookies.
level the surface nicely and let the cake relaxation inside the fridge for approximately 3 hours.
upload the cover:
After the relaxation time, you can pour a veil of softened Nutella over the floor of the Cheesecake before enjoying it